It doesn’t matter what main course you serve; these garlic butter potatoes will make it a feast! They’re an easy, delicious way to elevate any meal.
The secret is parboiling the potatoes before roasting them. This gives you perfectly fluffy middles and nice crispy edges.
You’ll also add a little parmesan cheese which melts and gets crunch in the oven.
And just when you thought it couldn’t get any better? They’re tossed in garlic butter for the ultimate comfort food experience.
Why You’ll Love These Garlic Butter Potatoes
Perfect Taste & Texture: Crispy on the outside, fluffy inside, and bursting with rich, garlicky flavor in every bite, these potatoes would even knock Samwise Gamgee’s socks off.
Irresistible Aroma: Together, the garlic and butter create a tantalizing aroma that’ll fill your kitchen and have you drooling before you even get the potatoes to the table.
Cheesy Delight: Adding parmesan in the last few minutes of roasting adds nuttiness and saltiness. It also helps the outside layer crisp up nicely for a superior taste and texture experience.
Versatile Serving Options: You can pair these potatoes with practically any meat, as well as vegetarian main courses. They work well for gatherings, family dinners, and parties.
Ingredients
- Baby (or Russet) Potatoes: I like baby potatoes because they have tender, fluffy interiors and thin, edible skins. Russets or Yukon Golds work well, too.
- Unsalted Butter: The key to the final flourish. Get real butter for the best taste and texture.
- Garlic: You might think the potatoes are the star of this show, but you’d be wrong. That honor goes to garlic. Get fresh, whole cloves and mince them yourself for the best taste.
- Olive Oil: Ensures the potatoes roast up nice and crispy.
- Seasonings: I just used salt and black pepper so the garlic butter could shine. But feel free to add cayenne, paprika, or other herbs, such as rosemary.
- Parmesan: This nutty, sharp, salty cheese adds a rich, umami flavor. It also acts as a crispy outer coating for the potatoes.
- Fresh Parsley or Thyme: Fresh herbs are bright, herbaceous, and refreshing. They add a bit of color and freshness to the potatoes, as well.
How to Make Garlic Butter Potatoes
Whether you’re looking for a fantastic side dish to pair with your favorite meal or just craving some serious potato goodness, these garlic butter potatoes are sure to satisfy.
Trust me, once you try them, you’ll be hooked!
Better yet, they’re ready before you know it!
1. PREP: Preheat the oven to 400°F (205°C) and line the baking sheet with parchment paper.
2. BOIL: Scrub, rinse, and cut the potatoes. Bring to boil in cold, salted water, then simmer until slightly tender.
3. DRAIN: Drain the potatoes, return them to the pot, and toss with olive oil, 1 teaspoon salt, and black pepper. Shake to coat.
4. ROAST: Cook the spuds in a single layer on the baking sheet for 20-25 minutes, then flip and sprinkle with half the parmesan. Roast for another 5-10 minutes until crispy.
5. MELT: While the potatoes bake, melt the butter in a small saucepan, add the garlic, and cook until fragrant, about 1-2 minutes.
6. TOSS: Toss the potatoes in the garlic butter and serve with parmesan cheese and fresh herbs. Enjoy!
Tips for the Best Garlic Butter Potatoes
What I love most about this dish is how the garlic butter infuses every bite with rich, savory flavor.
And since you’ll add it at the end, you don’t have to worry about the garlic burning!
Basically, as long as you select the right potatoes and follow the recipe steps, your potatoes will be perfect. Still, here are a few more tips to ensure success:
- Russet and baby potatoes are best. You want potatoes with soft, tender insides that hold their shape well. Though other varieties would work, these two types are best. If you absolutely cannot find either, try fingerling or Yukon gold potatoes instead.
- Cut & coat evenly. Try to cut the potatoes into even sizes. They’ll cook more evenly that way. Also, when tossing them in the butter sauce, do so gently but thoroughly. All sides of every potato must be evenly coated for a uniformly delicious taste.
- Use plenty of garlic. The recipe calls for 3 to 4 minced cloves. But you can add a fifth clove if you want. As I frequently mention, there’s no such thing as too much garlic.
- Add extra herbs. Garlic isn’t the only thing you can add to the butter sauce. Italian seasoning, thyme, rosemary, cayenne, basil, chili flakes, etc., would all work well.
- Don’t overcrowd. There should be space between each piece and no overlap. If you overcrowd the baking sheet, the potato skins won’t crisp properly.
Serving Suggestions
As mentioned, these potatoes go well with most main courses.
So, while the following are a few of my favorite pairings, you certainly aren’t limited to them.
- Baked or roast chicken
- Grilled chicken tenders
- Baked tilapia or salmon
- Steak bites
- Pork chops
How to Store
Garlic butter potatoes will be the crispiest when fresh. You can still store or freeze any leftovers, though.
To Store: Refrigerate cooled potatoes in an airtight container for 3 to 4 days.
To Freeze: Freeze cooled potatoes in a freezer-safe container for up to 3 months. If freezing in a bag, squeeze out as much air as possible before sealing it. Thaw in the fridge overnight before reheating.
To Reheat: Reheat the potatoes on a baking sheet in the oven. Spread them in an even layer and reheat at 350 degrees for 10 to 15 minutes. Stir once halfway through.
More Side Dishes You Have to Try
Oven-Roasted Green Beans
Rice Pilaf
Hibachi Zucchini
Cheesy Broccoli
Garlic Butter Potatoes
4-6
servings15
minutes40
minutes266
kcalIt doesn’t matter what main course you serve; these garlic butter potatoes will make it a feast! They’re an easy, delicious way to elevate any meal.
Ingredients
1 1/2-2 pounds baby potatoes
2 teaspoons salt, divided
2 tablespoons olive oil
1/2 teaspoon black pepper
1/4 cup unsalted butter
3-4 cloves garlic, minced
3/4 cup Parmesan cheese, grated
fresh parsley or thyme for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit (205°C) and line a baking sheet with parchment paper.
- Scrub, rinse, and cut the potatoes into half-inch pieces or quarters, depending on their size. Place in a large pot with 1 teaspoon of salt and cover with cold water.
- Turn the heat to medium and bring the water to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes, or until they are slightly tender.
- Drain well, then return to the pot with the olive oil, 1 teaspoon salt, and black pepper. Shake to coat them in the oil and rough up the edges.
- Arrange the potatoes in a single layer on the baking sheet and roast for 20-25 minutes. Shake or flip the potatoes, sprinkle half of the parmesan cheese over the top, and roast for another 5-10 minutes, until they’re crispy and tender.
- While the potatoes bake, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and stir for 1-2 minutes until fragrant. Remove from the heat.
- Pour the garlic butter into a large, heat-proof bowl. Add the cooked potatoes and toss until well coated.
- Serve immediately with the rest of the parmesan and fresh herbs for garnish. Enjoy!
Notes
- Cut the potatoes into evenly sized pieces so they all cook at the same rate.
- Use plenty of garlic and add extra herbs if you like. Thyme, rosemary, basil, etc., all work well.
- Don’t overcrowd the baking sheet. Make sure they’re in a single layer so they roast rather than steam.
